* Click here for rating key
Seviche Restaurant Review: Virtually every colorful and beautifully presented dish on chef-owner Anthony Lamas’s menu brims with tongue-popping flavors. Even the guacamole is something special; it's prepared tableside with a mortar and pestle in which fresh avocados are crushed with pickled jalapeño, pico de gallo and freshly squeezed lime juice. Spicy Kentucky bison empanadas and steamed mussels seasoned with soy, ginger and cilantro are also recommended as shared starters. Of course, several seviches grace the menu. One that honors a Louisville tradition is the tuna "Old Fashioned," employing muddled soy, orange, bourbon and pineapple to sauce "cook" the fish. Lamas uses sustainably caught fish, and seafood dominates the entrée selections. In the wild striped bass and crab "cigar," the seafood is wrapped in crisp phyllo and flavored with macadamias and red chile ginger butter. Pacific swordfish is served with mushroom manchego orzo and lobster truffle butter. Mahi mahi tacos set the standard for fish tacos. Meat lovers will enjoy the Argentinean-style skirt steak with chimichurri. Treat yourself to avocado ice cream to round out dinner. Wine, beer, spirits and cocktail lists are all varied enough to please devotees of any beverage. Servers enjoy describing unique and unusual dishes and ingredients.